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Skewerless Stovetop Kabobs Recipe

Skewerless Stovetop Kabobs Recipe

My family loves this quick and easy recipe so much, we never have any leftovers. It's also great on the grill. —Jennifer Mitchell, Altoona, Pennsylvania
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 1 pork tenderloin (1 pound), cut into 3/4-inch cubes
  • 3/4 cup fat-free Italian salad dressing, divided
  • 2 large green peppers, cut into 3/4-inch pieces
  • 2 small zucchini, cut into 1/2-inch slices
  • 1 large sweet onion, cut into wedges
  • 1/2 pound medium fresh mushrooms, halved
  • 1 cup cherry tomatoes
  • 1/4 teaspoon pepper
  • 1/8 teaspoon seasoned salt


  • 1. In a large nonstick skillet, cook pork over medium-high heat in 1/4 cup salad dressing until no longer pink. Remove from pan.
  • 2. In same pan, cook peppers, zucchini, onion, mushrooms, tomatoes, pepper and seasoned salt in remaining salad dressing until vegetables are tender. Return pork to skillet; heat through. Yield: 4 servings.

Nutritional Facts

2 cups: 236 calories, 5g fat (2g saturated fat), 65mg cholesterol, 757mg sodium, 22g carbohydrate (12g sugars, 4g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

Reviews for Skewerless Stovetop Kabobs

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coconutpatty User ID: 3240781 253170
Reviewed Aug. 25, 2016

"This really did taste like kabobs off the grill, but I think it would be even better with chicken instead of pork; I will make it that way next time. Overall, a good recipe."

DianeC23 User ID: 141506 245772
Reviewed Mar. 21, 2016

"Easy to make, though I left out the seasoned salt. I also had some leftover summer squash that I added in place of part of the zucchini (a tasty substitution). I served it with a side of wild rice, which was a nice complement. I'll make this again. Thanks!"

TKCloughfam User ID: 3077254 232621
Reviewed Sep. 10, 2015

"Surprised me, it was very good, My husband really liked it. It was healthy and lots of flavor. Has the kabob taste. I did not measure the dressing thought about 3/4 to a cup of lite Italian. I made roasted potatoes I would do rice next time. It was a little saucy enough for rice."

voodoowitch User ID: 635464 231015
Reviewed Aug. 10, 2015

"Very good flavor and very simple. I cut everything up and marinated overnight."

toolbarsco User ID: 6725667 178702
Reviewed Apr. 6, 2014

"Love this healthy dish--very tasty and easy to prepare. I agree that the tomatoes should be added at the very end."

cforbes User ID: 3078470 106362
Reviewed Jun. 2, 2010

"Loved it! Super easy and very good"

ericajo2001 User ID: 5000271 109274
Reviewed May. 25, 2010

"A nice, healthy, fresh summer meal! One serving (2 cups) was very filling. Next time I will add the tomatoes at the very end, though, so they aren't so mushy."

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.